No Bake Peanut Butter Cheesecake – Gluten Free

Enjoy this yummy low carb no bake peanut butter cheesecake any time of year. The gluten free crust is sweetened blend of almond flour, cocoa, and butter.

It’s hard to believe that there are only a few peanut butter recipes on this blog. Peanut butter is one of my most favorite flavors, especially when mixed with chocolate.

I’m going to have to come up with a few more peanut butter recipes to add to my collection of low carb goodies. To start things off, I created this recipe for a low carb no bake peanut butter cheesecake.

This yummy treat is a perfect dessert to share at summer gatherings because it’s no bake. But, it’s also a recipe that can be made year round. Even family and friends who don’t do low carb will gobble down this tasty sugar free cheesecake.

With the heat of summer, no one wants to be turning on a hot oven to bake a traditional cheesecake. This no bake peanut butter cheesecake is made in a springform pan to give the look of a baked cheesecake. But, it sets in the refrigerator.

I considered making this in a pie pan like I usually do for no bake cheesecakes, but I thought it would give a much better presentation using a springform pan, and it certainly does.

The gluten free crust is just a mix of almond flour, cocoa, sweetener, and butter. To make for easier cleanup, everything is mixed inside the pan and then just pressed in.

When making the crust, I find it easiest to press the crust down with my hand. I do cover my fingers with a plastic baggie so the crust mix doesn’t stick to my hand.

You’ll want to make sure that both the cream cheese and peanut butter are at room temperature so that they are easier to blend with an electric mixer. If you don’t have time to wait, it usually only takes about 30 seconds to warm up in the microwave.

Sweetened stabilized whipped cream is perfect for making no bake desserts. It’s just heavy cream whipped with gelatin added to prevent it from deflating. But if you’d prefer not to use gelatin, 1/4 to 1/2 teaspoon of cream of tartar can be used instead.

Fresh whipped cream also gives the dessert a light and airy texture. To keep the whipped cream from flattening out, it needs to be gently folded into the peanut butter cream cheese mixture.

If you want to cut back on carbs, you can always omit the crust. Just spoon the filling into individual dessert cups. It’s more of a peanut butter cheesecake mouse if you do that.

Without the crust, I’d serve it with drizzled chocolate or sprinkle each serving with chocolate chips. Chocolate really enhances the flavor and color of peanut butter desserts.

I wasn’t planning on adding chocolate to the top of this cheesecake. But, when I removed the springform pan side, it was really plain looking. The cheesecake was begging for some color on top.

I thought about just sprinkling on some chocolate chips to give a contrasting color, but I knew that might add too many carbs. So, I made a small amount of chocolate ganache to drizzle over the top which really made .

The chocolate ganache will harden in the refrigerator. You can omit the chocolate drizzle or coat the entire top of the cheesecake with chocolate if you wish. This rich and creamy cheesecake is sure to be enjoyed by all!

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Notes

The whipped heavy cream can be stabilized with 1/4 to 1/2 teaspoon cream of tartar for those who prefer not to use gelatin.

Nutrition

Nutrition Facts

No Bake Peanut Butter Cheesecake

Amount Per Serving (1 slice)

Calories 439Calories from Fat 378

% Daily Value*

Total Fat 42g65%

Saturated Fat 18g90%

Cholesterol 82mg27%

Sodium 286mg12%

Potassium 242mg7%

Total Carbohydrates 9g3%

Dietary Fiber 3g12%

Sugars 3g

Protein 10g20%

Vitamin A19.3%

Vitamin C0.1%

Calcium8.8%

Iron8.3%

* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Comments

I was very disappointed this cheese cake looks awesome and decadent …my finished product was bitter and tasteless at best it was more of a chore eating it than an indulgence . I’m not sure if it was the off brand Stevia powered sugar or what I did not enjoy the bitter after taste.

My husband and daughter thought this was the best cheesecake ever. Me too! There is an easier way to stabilize the whipping cream, instead of gelatin you can just add 1/4 – 1/2 teaspoon of cream of tartar when whipping. That is what I did because I don’t eat beef products. Thank you so much for this recipe!!

Does the recipe have a “cooling effect” from the Swerve? I find that I can’t tolerate that, and Stevia tastes bitter to me. I’ve been mostly skipping sweets because of this (I am diabetic). I do have some Allulose, but haven’t tried to bake with it, and as far as I know, there’s not a confectionary version of it.

Interestingly enough, my boyfriend who is not doing Keto (except as a by product of eating what I prepare), or diabetic, will gobble up all my sweet treat attempts and the artificial sweetners don’t bother him.

Absolutely delicious cheesecake that I’ve made twice now – with one minor tweak ( I never follow recipes to the letter, lol): I DO bake the base, because it gives a better flavour. I also add a small amount of desiccated coconut to the base recipe. Just 10 – 15 minutes in a fan assisted oven on low – about 160-170 celsius. Watch it, because it will burn. Let it cool before adding the filling.
Also buy cream that is already thickened from the supermarket, so it doesn’t need whipping.
This is a great recipe, so easy to make and everybody loves it. Thank you so much for the recipe.

Would this be OK frozen for a few days?
I want to make it for my boyfriend’s birthday but I have to drive 5hrs in the car to see him. I was thinking I’d make it, freeze it once done, and keep on ice until I got there — then let it thaw a good amount of time in the fridge before serving

Hi …. this recipe looks very tasty!! I’m curious about one thing – I don’t use peanut butter but have switched to Almond Butter (100% almonds). If I use the almond butter does it make much of a difference in the taste of the cheesecake??

It will just taste like almond butter instead of peanut butter. I actually like the taste of sunflower seed butter better as a sub for peanut butter. But, any nut or seed butter can be used. The taste will just change.

It’s best to just plug the recipe URL into MyFitnessPal.com and adjust the recipe as needed in their recipe analyzer. Just be careful to select the appropriate ingredients (like net carbs for any erythritol sweetener).

I am so grateful for this recipe! I absolutely LOVE IT! When your watching your carbs, you have to have something sweet to satisfy the dessert cravings! This is the perfect solution! Thank you so much for sharing this recipe!

I substituted a combination of coconut flour and tapioca flour for the almond flour (allergic) in the crust. I’ve used this mixture for other recipes before, and it came out fine. Unfortunately, my cross was super powdery. The rest of this dessert was so good, that no one cared who made it anyway. LOL I will definitely try again. Any advice on how to help with the powdery crust?

Oh my goodness just made this and it is my Ultimate favorite No carb dessert so far!!!! So good! I didnt have the swerve sweetener just oganic powder Stevia and just sprinkled alittle in the each part (Crust, filling and ganache) and it turned out great🙌🏽
Thanks so much for sharing

Ok, so my husband and I are trying this as our first desert recipe on our new low carb journey. We have done a lot of trial and error recipies and have decided to avoid using any almond or coconut flour because we just do not like the taste. I think we may try using fiber one cereal and adding some sweetner and butter for the crust. Hope this works . Thanks for the recipe . Will let you know how it goes.

Wow, this is delicious! It also makes me feel very full with just a few bites; it takes me a while just to finish one slice, which is a good thing. This is the first time that I have enjoyed a dessert crust in a keto dessert recipe. I usually made my previous plain cheesecake without a crust because it always made it taste off, but this one is quite enjoyable, and kind of has a taste reminiscent of mild coffee. I even ran out of peanut butter at 85% of the way and just just powdered peanut butter, with water and zero-carb sweetener added, to finish the next 15%, and it still came out fantastic! Thank you so much for sharing this recipe. This one cheesecake I made should last me a while.

So if you don’t have Swerve Confectioners Sweetener you could use Splenda in it’s place? I have the regular swerve, and it is very expensive, and don’t want to buy the Confectioner one for just a small amount used in this recipe… I would love to try making this for our 4th of July picnic tomorrow…If someone could confirm this is okay ASAP I would greatly appreciate it! Thank you so much for what looks like an awesome Cheesecake recipe 🙂

Hi! thanks for this recipe! I made it yesterday and it tastes great 😀 there’s just a slight aftertaste, i’m not sure if it’s the erythritol or too much vanilla extract in the chocolate ganache (a few extra drops and that thing can taste awful!). I wonder what it would taste like without any sweetener at all…
mine came out as 4.7g net carbs for 1/16 (without the sweetener), that’s perfect for a dessert! do you usually count sweeteners in net carbs?

Lisa.
I don’t ever make cheesecakes so I do not have a spring form pan.
I do however have all the ingredients for this!
Can I use anything else and not call it a cheesecake? Like an 8×8 and cut in squares or something like that?

Made these for a party – – omg! They were SO good and a big hit! No one could tell they were sugar free at all. I cut them up into little squares – kind of bite sized. They were like little fudge/cheesecake bites. Very tasty – great texture – hard and soft at the same time. I didn’t have gelatin so I used xantham gum (you use 1/2 the amount when you use it in place of gelatin) ~ it worked fine! I also added a little less creamcheese and a little more PB because I felt the ratio was a little strong on the cream cheese and I wanted it to taste really Peanut Buttery – it came out perfect I think. 🙂 Thanks for such a great recipe/treat!

I just made this tonight,….and it was so bad!!! Not your fault at all but the stupid no sugar sweetner,is there anything that will help get rid of that awful taste? Did you get that when you made yours?

Featured Low Carb Recipes

Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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